Dried Cranberries and Red Walnut muffins make the perfect morning indulgence. Indulge in the contrast of chewy Dried Cranberry Halves and crunchy Red Walnuts balancing both tart and sweet flavors.
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients
Makes 12 muffins.
-
1 1/2 Cups All-Purpose Flour
-
1/2 Teaspoon Baking Powder
-
1/2 Teaspoon Kosher Sea Salt Flakes
-
1 Large Egg
-
1/3 Cup Milk
-
1/3 Cup Honey
-
4 Tablespoons Butter, melted
-
1/2 Teaspoon Lemon Zest
-
2 Teaspoons Lemon Juice
-
1 Cup Dried Cranberry Halves
-
3/4 Raw Red Walnut Halves & Pieces, toasted and chopped slightly
Directions
-
Preheat oven to 350°F. Grease and flour inside of muffin tin; set aside.
-
Sift together flour, baking powder and salt in large bowl. Make well in center of dry mixture.
-
Beat together egg, milk, honey, butter and lemon juice and lemon zest until well combined. Pour wet mixture into well in center of dry mixture, and mix together using wooden spoon until just blended (do not over-mix). Gently fold in cranberry halves and red walnut pieces.
-
Fill cups of prepared muffin tin 2/3 full. Bake for 30 to 35 minutes, until muffins are puffed and toothpick inserted into center of muffin comes out clean.
-
Let cool 5 to 10 minutes on cooling rack before serving.